Skip to Content
Menu

Cherry-Berry Hot Cross Buns

Betty Crocker Kitchens
Updated Jan 21, 2009
  • Pin
Classic risen sweet rolls take a flavor twist with a cherry-berry addition.

Cherry-Berry Hot Cross Buns

  • Prep Time 40 min
  • Total 3 hr 0 min
  • Servings 16
  • Ingredients 17
  • Pin

Ingredients

Buns

  • 1 package regular active or fast-acting dry yeast
  • 3/4 cup warm water (105°F to 115°F)
  • 2 tablespoons granulated sugar
  • 1/2 cup butter or margarine, softened
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 4 cups Gold Medal™ all-purpose flour or Better for Bread™ flour
  • 1/3 cup dried cranberries
  • 1/3 cup dried blueberries
  • 1/3 cup dried cherries
  • 1 egg
  • 2 tablespoons cold water

Powdered Sugar Icing

  • 1 cup powdered sugar
  • 1 tablespoon milk or water
  • 1/2 teaspoon vanilla
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In large bowl, dissolve yeast in warm water. Stir in granulated sugar, butter, cinnamon, nutmeg, salt, 2 eggs and 2 cups of the flour. Beat with spoon until smooth. Stir in cranberries, blueberries, cherries and enough remaining flour to make dough easy to handle.
  • Step 
    2
    Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 1/2 hours or until double in size. (Dough is ready if indentation remains when touched.)
  • Step 
    3
    Grease cookie sheet with shortening or cooking spray. Gently push fist into dough to deflate. Divide dough in half. Divide each half into 8 equal pieces. Shape each piece into a smooth ball. Place about 2 inches apart on cookie sheet. Snip a cross shape in top of each ball with scissors. Cover; let rise in warm place about 40 minutes or until double in size.
  • Step 
    4
    Heat oven to 375°F. In small bowl, slightly beat 1 egg and cold water; brush over tops of buns. Bake 18 to 20 minutes or until golden brown.
  • Step 
    5
    Meanwhile, in small bowl, mix all icing ingredients until smooth and spreadable. Remove buns from cookie sheet to cooling rack. Cool 5 minutes. Frost cross on top of each bun with icing. Serve warm.

Nutrition

250 Calories
7g Total Fat
5g Protein
40g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Bun
Calories
250
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
280mg
12%
Potassium
75mg
2%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
8%
Sugars
15g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section